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Rice & Beans with Tomatoes

Rice & Beans with Tomatoes is an absolutely easy and delicious side dish! The perfect compromise between beans and rice!
Prep Time5 minutes
Cook Time25 minutes
Servings: 6 Servings
Author: Maggie @ Cupcakes and Sarcasm

Ingredients

  • 1 Tbsp Olive Oil
  • 1 Cup Onion, finely chopped
  • 1 Jalapeno, seeded and finely minced **you can leave in seeds for extra heat**
  • 1 Cup White (or brown) Rice, rinsed
  • 5 Garlic Cloves, finely minced
  • 2 Cups Low-Sodium Chicken Broth
  • 2 Tsp Ground Cumin
  • 2 Tsp Chili Powder
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 15 Oz Canned Black Beans, drained and rinsed
  • 14.5 Oz Canned Diced Tomatoes with Green Chiles
  • 1/4 Cup Fresh Cilantro, chopped

Instructions

  • In a large high-walled skillet, heat olive oil over medium-high heat. Add the chopped onion and jalapeño and cook until soft, about 3 minutes.
  • Add the rinsed rice to the skillet and cook, stirring often, until the rice is very lightly toasted, about 2-3 minutes. Then add garlic and cook until fragrant, about 1 minute.
  • Add the chicken broth, chili pepper, ground cumin, salt, and pepper. Stir and then bring to a boil. Once brought to a boil, lower heat to low and place a lid on your skillet and let simmer for 10 minutes.
  • After 10 minutes has passed, add the tomatoes with chiles and the rinsed black beans. Stir, place the lid back on, and cook until the rice is soft and has absorbed all of the broth, about another 10 minutes.
  • When the rice is soft, remove the lid and let the rice cook for a few minutes to firm up a little. Stir in the chopped cilantro and taste for seasoning, adding more salt or pepper if necessary. Enjoy!